Roast Chicken

Ingredients:

1 tsp Fresh or Dried Tarragon
70g butter
1 large whole chicken, defrosted and cleaned
Water
1 whole onion, peeled & quartered
1 tsp Fresh or Dried Lemon Thyme
Salt
2-3 Tbsp flour
2 pinches of paprika

Method:

Step 1 Chicken Instructions

Step 2 Put butter and tarragon in your mixing jug. Mix these together for 10 secs/speed 4.

Step 3 Pull the chicken skin off the meat using your hands. Do this by slowly starting at the cavity and moving towards where the neck was. The skin will come away from the meat easily, try not to rip this apart, you just want a hole under the skin between the skin and the meat.

Step 4 Push the butter mixture under the skin and spread it out evenly. As per picture above.

Step 5 Fill the cavity with onion and thyme.

Step 6 Without washing bowl fill with water to the 1.1 line

Step 7 Now lay a large piece of baking paper in your deepest steaming tray and place chicken on top (as per picture above). Cut the outside of the paper so it's round the top of the tray (as per picture above).

Step 8 Cook this for as long as your machine will go, on steaming temp (hottest your temp will go), speed 1. Once that has finished check to see if your chicken is cooked, if not cook for longer until done

Step 9 Gravy Instructions

Step 10 Once your chicken is cooked take it out and set it aside. With all the juice on your paper tip this into a frying pan. Get some skin or fat from your chicken and place this into your frying pan too along with approx 2 cups of liquid from your thermo bowl. Heat this to boiling point and let it simmer for approx 5 minutes.

Step 11 After 5 minutes add 2 tblsp flour and paprika and whisk until no lumps are left. Your gravy should be starting to thicken. If not, add a little more flour and whisk. Stir constantly until you have the desired consistency.

Step 12 Serve immediately & enjoy